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Metabolome and Transcriptome Integrated Analysis of Mulberry Leaves for Insight into the Formation of Bitter Taste

文献类型： 外文期刊

作者： Huang, Jin 1 ; Li, Yong 1 ; Yu, Cui 1 ; Mo, Rongli 1 ; Zhu, Zhixian 1 ; Dong, Zhaoxia 1 ; Hu, Xingming 1 ; Deng, Wen 1 ;

作者机构： 1.Hubei Acad Agr Sci, Cash Crops Res Inst, Wuhan 430064, Peoples R China

关键词： mulberry leaves; bitter taste; sugar; metabolome; transcriptome

期刊名称：GENES （ 影响因子：3.5； 五年影响因子：3.9 ）

ISSN：

年卷期： 2023 年 14 卷 6 期

页码：

收录情况： SCI

摘要： Mulberry leaves are excellent for health care, confirmed as a 'drug homologous food' by the Ministry of Health, China. The bitter taste of mulberry leaves is one of the main problems that hinders the development of the mulberry food industry. The bitter, unique taste of mulberry leaves is difficult to eliminate by post-processing. In this study, the bitter metabolites in mulberry leaves were identified as flavonoids, phenolic acids, alkaloids, coumarins and L-amino acids by a combined analysis of the metabolome and transcriptome of mulberry leaves. The analysis of the differential metabolites showed that the bitter metabolites were diverse and the sugar metabolites were down-regulated, indicating that the bitter taste of mulberry leaves was a comprehensive reflection of various bitter-related metabolites. Multi-omics analysis showed that the main metabolic pathway related to bitter taste in mulberry leaves was galactose metabolism, indicating that soluble sugar was one of the main factors of bitter taste difference in mulberry leaves. Bitter metabolites play a great role in the medicinal and functional food of mulberry leaves, but the saccharides in mulberry leaves have a great influence on the bitter taste of mulberry. Therefore, we propose to retain bitter metabolites with drug activity in mulberry leaves and increase the content of sugars to improve the bitter taste of mulberry leaves as strategies for mulberry leaf food processing and mulberry breeding for vegetable use.

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